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Taste and atmosphere
About
One of the most famous pastries of Bayburt cuisine, this kete is known for its flour-halva filling and buttery texture.
Flavors, dishes and restaurants
Cuisine
It is an indispensable flavor of breakfasts and special occasions in Bayburt culture. Traditionally baked in stone ovens, it stands out with its layered dough. You can find it fresh in local bakeries in the city center; check the Harita section to see their locations. This delicacy is recognized across Türkiye with a geographical indication.
Ingredients
- 5 cups of flour
- 2 cups of warm milk
- 1 pack of yeast
- 150 grams of butter
- 1 tea glass of vegetable oil
- 1 teaspoon of salt
- For the filling: 2 cups of flour and 100 grams of butter
Preparation
- Mix warm milk, yeast, and salt, then add flour to knead a soft dough and leave it to ferment.
- For the filling, melt the butter, add flour and roast until the color turns, then let it cool.
- Divide the fermented dough into meringue pieces, roll them out thinly by greasing with melted butter.
- Place the prepared flour filling in the middle of the rolled dough, fold it, and bake until golden brown.
Practical notes before you go
Visit
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- Menus and hours can change; confirm before you go.
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40.2503° N, 40.1951° E